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Ōra King Salmon — Whole Fillet

Name: Ōra King Salmon Whole Fillet — New Zealand Chinook | FINE & WILD
Brand: SAQUA
SKU: ORKSWF1300
Price: 101.0 GBP
Availability: OutOfStock
Rating: 5.0 (28 reviews)

£101.00

1.3kg± 1.5kg±

Variant

Marlborough Sounds, New Zealand Visibly marbled, high omega-3 Individually numbered for traceability

A whole side of Ōra King Chinook salmon from New Zealand's Marlborough Sounds — visibly marbled, rich in omega-3, and a completely different fish from standard Atlantic salmon. Raised at low density in open-water pens and individually graded. Enough to feed 6–8 as a centrepiece roasted en papillote, or portion it yourself into steaks, cure it as gravlax, or slow-roast the whole side. Arrives frozen, skin-on, vacuum-packed.

A whole side of Ōra King salmon (Oncorhynchus tshawytscha), skin-on, vacuum-packed and frozen. Ōra King is Chinook salmon — the largest of the Pacific salmon species and a different fish entirely from the Atlantic salmon (Salmo salar) that dominates most of the market. The flesh is visibly marbled with fine lines of intramuscular fat, which gives it a richer, more buttery texture and a higher omega-3 content than standard farmed salmon. The colour is a deep, vivid orange.

Ōra King salmon are raised in the Marlborough Sounds, New Zealand, in low-density open-water pens — 2% fish to 98% water. Each fish begins its life in freshwater springs before being transferred to the sea, mirroring the natural lifecycle of wild Chinook. Every fish is individually numbered for traceability and hand-selected by a master grader before being branded Ōra King. A whole side is a centrepiece — enough to feed 6–8 people generously, and suited to roasting en papillote, slow-roasting, hot-smoking, curing as gravlax, or portioning yourself into steaks for individual servings.

Producer: Ōra King (New Zealand King Salmon Company), Marlborough Sounds, New Zealand.

Ingredients: Chinook salmon (Oncorhynchus tshawytscha).

Storage: Keep frozen at -18°C. Once thawed, refrigerate and consume within 24 hours. Do not refreeze after thawing. It is possible to temper the fillet on a chopping board for 20 minutes, cut portions as needed, then re-wrap and return the remainder to the freezer.

Net: 1.3kg± / 1.5kg± (skin-on whole side).

Allergens: Fish (salmon).

Thawing: Transfer the whole fillet from the freezer to the fridge and allow a full 24 hours for a complete thaw. Alternatively, temper the frozen fillet on a chopping board for 20 minutes — long enough to cut portions from the side — then re-wrap the remainder tightly in cling film and return it to the freezer.

Whole fillet en papillote (the best method for a whole side): Preheat the oven to 180°C fan. Lay a large sheet of foil shiny-side up, then a sheet of baking parchment on top. Place the thawed fillet skin-side down on one half. Drizzle with olive oil, season with salt and pepper, and lay sliced lemon and chopped fresh herbs — dill or parsley — along the length. Fold the parchment and foil over the fillet and crimp the edges tightly to seal. Transfer to a baking sheet and cook for 30–40 minutes depending on thickness. You will hear it sizzling and steaming inside the parcel, and the package will puff up. Check at the thickest point — the flesh should be opaque and flake easily. Serve with a citrus and fennel salad, or crushed potatoes with capers and hollandaise.

Portioning from a whole side: If you want to use the fillet across several meals, temper from frozen for 20 minutes, then cut into portions with a sharp knife. The centre cut (the thickest, most even section) is best for gravlax or roasting. The thinner tail section is good for quick pan-searing or folding into pasta. Wrap portions individually and return to the freezer.

Beetroot gravlax: Use the centre-cut section (roughly 1kg). Mix 260g sea salt, 120g granulated sugar, and black pepper. Pack the cure firmly onto the flesh side, then cover completely with 400g grated raw beetroot. Wrap tightly in cling film and refrigerate for 24 hours. Rinse, pat dry, re-wrap, and rest overnight in the fridge before slicing thinly. Use within 5 days.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A whole side of Ōra King salmon (Oncorhynchus tshawytscha), skin-on, vacuum-packed and frozen. Ōra King is Chinook salmon — the largest of the Pacific salmon species and a different fish entirely from the Atlantic salmon (Salmo salar) that dominates most of the market. The flesh is visibly marbled with fine lines of intramuscular fat, which gives it a richer, more buttery texture and a higher omega-3 content than standard farmed salmon. The colour is a deep, vivid orange.

Ōra King salmon are raised in the Marlborough Sounds, New Zealand, in low-density open-water pens — 2% fish to 98% water. Each fish begins its life in freshwater springs before being transferred to the sea, mirroring the natural lifecycle of wild Chinook. Every fish is individually numbered for traceability and hand-selected by a master grader before being branded Ōra King. A whole side is a centrepiece — enough to feed 6–8 people generously, and suited to roasting en papillote, slow-roasting, hot-smoking, curing as gravlax, or portioning yourself into steaks for individual servings.

Producer: Ōra King (New Zealand King Salmon Company), Marlborough Sounds, New Zealand.

Ingredients: Chinook salmon (Oncorhynchus tshawytscha).

Storage: Keep frozen at -18°C. Once thawed, refrigerate and consume within 24 hours. Do not refreeze after thawing. It is possible to temper the fillet on a chopping board for 20 minutes, cut portions as needed, then re-wrap and return the remainder to the freezer.

Net: 1.3kg± / 1.5kg± (skin-on whole side).

Allergens: Fish (salmon).

Preparation / Cooking

Thawing: Transfer the whole fillet from the freezer to the fridge and allow a full 24 hours for a complete thaw. Alternatively, temper the frozen fillet on a chopping board for 20 minutes — long enough to cut portions from the side — then re-wrap the remainder tightly in cling film and return it to the freezer.

Whole fillet en papillote (the best method for a whole side): Preheat the oven to 180°C fan. Lay a large sheet of foil shiny-side up, then a sheet of baking parchment on top. Place the thawed fillet skin-side down on one half. Drizzle with olive oil, season with salt and pepper, and lay sliced lemon and chopped fresh herbs — dill or parsley — along the length. Fold the parchment and foil over the fillet and crimp the edges tightly to seal. Transfer to a baking sheet and cook for 30–40 minutes depending on thickness. You will hear it sizzling and steaming inside the parcel, and the package will puff up. Check at the thickest point — the flesh should be opaque and flake easily. Serve with a citrus and fennel salad, or crushed potatoes with capers and hollandaise.

Portioning from a whole side: If you want to use the fillet across several meals, temper from frozen for 20 minutes, then cut into portions with a sharp knife. The centre cut (the thickest, most even section) is best for gravlax or roasting. The thinner tail section is good for quick pan-searing or folding into pasta. Wrap portions individually and return to the freezer.

Beetroot gravlax: Use the centre-cut section (roughly 1kg). Mix 260g sea salt, 120g granulated sugar, and black pepper. Pack the cure firmly onto the flesh side, then cover completely with 400g grated raw beetroot. Wrap tightly in cling film and refrigerate for 24 hours. Rinse, pat dry, re-wrap, and rest overnight in the fridge before slicing thinly. Use within 5 days.

Recipes

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Order Before 2pm For Uk Next Day Delivery

SELECT YOUR DELIVERY DATE AT CHECKOUT

OVER 3000 5* Reviews

Ōra King Salmon — Whole Fillet

TECHNIQUES - Salmon

Order Cut-Off Times & Delivery Date Selection

Our Delivery Service

Time-Sensitive & Event Orders

DELIVERY Changes After Dispatch

Saturday Delivery

TECHNIQUES - Salmon

Order Cut-Off Times & Delivery Date Selection

Our Delivery Service

Time-Sensitive & Event Orders

DELIVERY Changes After Dispatch

Saturday Delivery